FOR THE BASE
450g chocolate bourbon biscuits
80g dark chocolate
100g salted butter
 

FOR THE FILLING
2 egg yolks
80g caster sugar
500g mascarpone
Roughly 400-500g mixed fruit (I like a selection of blackberries, physalis and redcurrants)

Combine the ingredients for the base together in a food processor and blitz until you have a chocolate-y rubble: it should feel like wet sand.

Press the crumbly mixture into a 9-inch tart tin with a removable bottom, taking care to press the crumble into the nooks and crannies of the tin and taking it right up to the edge.

Set the base in the freezer to chill for 10 minutes while you make the filling.

In a medium-sized mixing bowl, beat the yolks and sugar together with an electric whisk until they have trebled in volume and have become light, lemony in colour.

Now add the mascarpone to the eggs and beat to combine.

Gently lift the chocolate base out of its tin and set on a serving dish or cake stand.

Spoon the mascarpone filling into the tart case and spread out evenly with the back of your spoon.

Top with whatever fruit you like and chill in the fridge until ready to serve.